Cherry-Pecan Cake
(Joyce Stines)

INGREDIENTS:

1 pound butter or margarine
2½ cups sugar
8 eggs, beaten
3½ cups flour
pinch salt
2 ounces lemon extract
¼ cup flour
1 pound candied cherries (cut in half)
¾ box golden raisins
1 pound pecans (chopped)

 

INSTRUCTIONS:

Cream sugar and butter together until fluffy.

Add eggs, one at a time, and beat.

Fold in flour and salt alternately with lemon extract.

Mix ¼ cup flour with cut cherries.

Fold into batter: cherries, raisins and nuts.

Bake in a tube pan at 250° until done (3 to 4 hours)